Maple Walnut Chicken

Like anything thing else we have done on this blog, there are about 100 variation of this recipe.  Some are Paleo and some are not.  This obviously is Paleo.  Like anything else that I make, this recipe is super easy.   Seriously, I just press the "easy" button.  Literally, it takes longer to cook the chicken than prepare the chicken.  

Admittedly, this recipe didn’t blow my socks off.  Maybe its because this dish didn’t have bacon or maybe I was expecting something a bit more.  In either case, it’s worth trying out.  I mean, really, who doesn’t like chicken, maple syrup or walnuts.  Maybe it will blow your socks off?

I wouldn’t recommend this dish as leftovers.  Eat it hot (just out of the pan) and plan to have a few side dishes.  The maple-vinegar flavor combo really packs a punch (in a good way).  So much so that it will wake up your taste buds, particularly, if you are really limiting your sugars in your Paleo Diet.

What you will need:

1 lb of boneless chicken breast (5-7 pieces)

2 tablespoons of olive oil

1 tablespoon of fresh thyme

0.5 cups of walnuts

0.5 cups of water

5 tablespoons of cider vinegar

2 tablespoons of real maple syrup (read label).

0.25 teaspoon of sea salt

0.25 teaspoon of pepper

What to do:

Combine olive oil, salt, pepper and thyme in a small dish and rub chicken breasts with mixture.  Let chicken stand in refrigerator until ready to use.

In a large non-stick skillet, toast walnuts under medium flame until golden brown.  Watch your nuts so they do not burn.  Hahaha.  Remove your toasted nuts and place in a small dish for later.

In the same non-stick skillet, under the same heat, cook chicken breasts until fully cooked.  Turn frequently. When fully cooked, set chicken aside in a dish.  Do not throw out the juices. 

In the same non-stick skillet, add cider vinegar.  Stir thoroughly, mixing chicken juices and cider vinegar for one min.  Then add syrup and water and let simmer for 6-7 min.  Liquids may be come thicker, which is a good thing.

Spoon juice over chicken breasts and sprinkle toasted walnuts over chicken.  Serve HOT!  

Banana Bread

Here at CrossFit Anaheim, Paleo Love’n is in the air.  You know…. we get inspired by each other’s Paleo cooking because they are excited share their food with you.   Then, in turn, you make something Paleo and share it with them, your Paleo Pals….and so continues the awesome gift of Paleo Love’n.   This Paleo Banana Bread recipe is one of those inspirations, which came from a CrossFit Anaheim member (thanks Michelle).  She found this recipe on www.elanaspantry.com.  The recipe is simple and basic.  It makes me wonder why I have not stumbled across this recipe.   

The flavor is subtle and not very sweet.  If you are looking to satisfy your sweet tooth, this probably isn’t the recipe for you.  However, if you’re looking for something “bread-y”, subtly sweet, love bananas, and need something to accompany your morning coffee, then this would do the trick.  Smear a little grass-fed butter on a warm muffin and it would be HEAVEN.  Okay, now, my mouth is watering.  Remember, everything should be eaten in moderation, particularly anything that contains a modest amount of sugars.  Please don’t eat a dozen of these muffins in one or two sittings.

Sadly, no bacon was added to this recipe:(  Perhaps walnuts would be a better choice.

In case you are counting your calories, each serving is about 241 calories (12 grams of Carbs (16 of which are sugars), 20 grams of Fat and 6 grams of Protein). 

Ingredients:

3 bananas (about 1.5 cups) mashed

3 eggs

1 tablespoon of real vanilla extract

1 tablespoon of honey

¼ cup of vegan palm oil shortening or coconut oil

2 cups of almond flour or almond meal

½ teaspoon of sea salt

1 teaspoon of baking soda

What to do:

Mix bananas, eggs, vanilla and honey in a food processor.  Pulse ingredients together.  Then pulse in almond flour, salt and baking soda.  Scoop batter into cup cake muffin tins or a greased 7.5”X3.5” inch loaf pan.  Bake at 350 degrees for 55-65 min.  Remove and cool. 

Enjoy, 

Flowers

Bacon Wrapped Center Cut Pork Loin

I am sure dozens of recipes exist on the inter-webs but this is something I threw together one night when I was uber hungry.  I love bacon (duh) and I love pork loins so I decided to put the two together.  Let me tell you, this is a phenomenal combination much like peanut butter and jelly.  Pork-on-Pork action!  It doesn’t get any better. 

Preparation is a snap.  The hard part is waiting for it to bake.  Yes, you can have applesauce with your pork loins!  You can either make it (see previous blog) or you can buy sugar-free applesauce.  If you are daring you can put a honey glaze (Worcestershire + Honey) on it.

Here is what you will need:

4 Center Cut Pork Loin Chops (approx. 4 oz each)

Bacon (uncured, 2-3 slices per pork loin)

Pepper

Build it and they will come

On one side of the pork loin, sprinkle fresh cracked pepper.  Then wrap each pork loin with 2-3 slices of bacon.  Bake in a 350 degree oven and bake for approximately 20 min.  After 20 min, using a pair of tongs, flip the pork loin over and bake for an additional 20-25 min.  You may want to slice open a bacon-wrapped loin to ensure it is cooked thoroughly. 

Honey Glaze Option:

Mix one tablespoon of honey with approximately 4 table spoons of Worcestershire sauce.  Mix with a spoon until honey is dissolved.   Assemble bacon-wrapped pork loins as instructed above.  Bake pork loin for 20 min at 350 degrees.  After 20 min, using a pair of tongs, flip the pork loin over and then spoon on honey glaze.  Bake for an additional 20-25 min.   Again, you may want to slice open a bacon-wrapped loin to ensure it is cooked thoroughly.  

Sloppy Joes......Who is Joe? Was he really sloppy?

Admittedly, this recipe tastes a bit more like Paleo Chili than Paleo Sloppy Joes.  However, this recipe is delicious.  It's hardy, simple to make and can feed a small army (5-7 people) of CrossFitters.  Also it’s a perfect lunchtime meal: just heat and eat. 

Truth be told: this is one of those recipes that tastes better the following day.  Oh, there is no way you can mess up this recipe…unless you are a total Paleo idiot.   Again, modify to your liking: add and/or subtract ingredients.  This would go perfect with green salad or poured over a couple of Paleo biscuits.

In case you are counting your calories, each serving is about 184 calories (15 grams of Carbs (12 of which are sugars), 6 grams of Fat and 19 grams of Protein). 

This recipe was way modified but originally came from http://paleozone.posterous.com/paleo-sloppy-joe

Lets get down to business:

1 pound of lean ground beef (try turkey)

1 bell pepper (pick any color)

1 medium white onion

2 stalks of celery

2-3 large Jalapenos

3 cloves of garlic

1 can (15 oz) of tomato sauce (read label to make sure it sugar- and preservative-free)

3 tablespoons of chili powder

3 tablespoons of honey (optional)

2 table spoons of coconut oil

1 tablespoon of cumin

Time to assemble:

Dice bell pepper, celery, white onion, jalapenos and garlic.  In a large sauté pan under high heat, add coconut oil.  When oil is hot, add bell pepper, white onion, jalapenos, and garlic.  Sauté until until onions are transparent.  Next add ground beef.  Stir occasionally. Once beef starts to brown, add tomato sauce, chili powder, cumin and honey (optional).  Reduce sauté pan to medium heat, stir occasionally and cook for about 10 min.  Depending on how much liquid comes from the vegetables, you may want to let it simmer on low heat to evaporate some of the excess liquid. 

Enjoy,
Flowers